Vanilla Buttercream Frosting
I use this all the time- it makes a lot and saves well refrigerated if you have any left over.
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- 2/3 c
- granulated sugar
- 4 large
- egg yolks, at room temperature
- 1 Tbsp
- 1 c
- unsalted butter, room temperature, cut into pieces
- 1 1/2 tsp
- vanilla extract
2Remove bowl from over the water. Using an electric mixer set on high speed, beat the egg mixture until cool and thick, about 5 minutes. Gradually add the butter pieces, beating until smooth after each addition. Beat in vanilla. If the buttercream looks broken or lumpy, set the bowl back over simmering water for a few seconds, then beat again until smooth. (I never had this happen yet.)
4For coconut flavor:
Omit water and whisk in 3 Tablespoons canned sweetened cream of coconut with the sugar and egg yolks. Then add 1 teaspoon imitation coconut extract with the vanilla extract. Mix 1/2 cup toasted sweetened shredded coconut into the finished buttercream, if desired.
Stir 2 teaspoons instant espresso powder when cooked egg mixture is removed from the heat, then beat as directed.
Add 1 Tablespoon grated orange zest with the vanilla extract.
7Vanilla Bean Flavor:
Cut 1 vanilla bean in half lengthwise and using the tip of a sharp knife, scrape the seeds from the bean into the finished buttercream; beat in the seeds to distribute evenly.